LENTIL SOUP
Your family will love this easy lentil soup so much, they'll be asking for a second serving! At home, my husband loves soups, and this lentil soup is one of his favorites (along with Chorizo Lentil Soup). It uses just a few simple main ingredients, but the end result is full of flavor!
Provided by Mely Martínez
Categories Soups
Time 35m
Number Of Ingredients 10
Steps:
- Heat olive oil in a saucepan and sauté the onions and garlic for 5 minutes over a medium heat.
- Add the celery and carrots and cook for 10 minutes at a lower temperature.
- Stir in the drained lentils, 6 cups of chicken broth, and the parsley. Bring to a boil and then reduce the heat to simmer. Cook for 25-30 minutes. Season the soup with salt and pepper. Remember, cooking time will depend on the lentil variitu you use for this recipe.
- Serve your Lentil Soup in small bowls, add a few drops of lime juice, and enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 245 kcal, Carbohydrate 31 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 1198 mg, Fiber 12 g, Sugar 3 g
LENTIL SOUP WITH HOT DOGS RECIPE - (4.3/5)
Provided by june
Number Of Ingredients 14
Steps:
- Wash lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minute or until lentils are soft. add the hot dogs and ketchup. Cook to heat hot dogs through. Season with salt and pepper and serve hot.
GERMAN LENTIL SOUP WITH FRANKFURTERS
I came by this recipe by way of the February 2005 Zaar recipe adoption and decided to adopt it because it sounded just like a soup my father used to bring home from a restaurant he bartended at when I was a child. I was pleasantly surprised that it was the same as I remembered, and other than cutting back on the salt and fat, I made very little adjustment.
Provided by BonnieZ
Categories Lentil
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes.
- Add water, lentils, bay leaf, salt, and pepper.
- Bring to a boil.
- Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender.
- Add frankfurters and cook another 10 minutes.
- Remove from heat and stir in vinegar.
- Remove and discard bay leaf.
THE BEST LENTIL SOUP
Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
HOT DOG SOUP
This is a family favorite, courtesy of Family Fun Magazine, which has been in our menu line up since it was published. This is a real kid pleaser!!! Perfect with a salad and loaf of warm bread on a cold winter night.
Provided by Its Good to be Queen
Categories Low Cholesterol
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- The kids can help to slice up the hot dogs into 1 inch pieces by using plastic knives.
- Start with a large soup pot. Sauté the hot dogs in the oil until they are browned. Remove the hot dogs & refrigerate. Next, sauté the onion, celery, carrots and garlic for 5 to 10 minutes.
- Add the water, stock, lentils, salt, pepper, and basil. Bring to a boil, and then reduce the heat to low and simmer for 1 to 1 1/2 hours.
- Adjust the seasonings and add the hot dogs back in to warm them through. Serves 8 to 10.
HOT DOG SOUP
"We can always count on our retired pastor for good advice and good recipes, like this thick and hearty soup," shares Kim Holliday of Bellefonte, Pennsylvania. "Chock-full of hot dogs and vegetables, it quickly became my children's favorite."
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the carrots, potatoes, parsnips and onion in butter for 5 minutes. Stir in flour until blended. Add the hot dogs, milk, soup, water, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 418 calories, Fat 28g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 968mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 4g fiber), Protein 12g protein.
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